6 Serves
79 Mins
Preheat your oven to 190°C and thoroughly grease a muffin tin to prevent sticking.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
62 µg / 400 µgCalcium
69 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
59 mg / 1,250 mgPotassium
442 mg / 4,700 mgSodium
180 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
5 g / 28 gSugar
31 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 gWash the apples, halve them, and remove the cores using a melon baller.
Thinly slice the apples, keeping the skin on, and place them in a bowl filled with water and a splash of lemon juice.
Microwave the apple slices in the water mixture on high for approximately 8 minutes, or until they are pliable enough to bend without snapping, then drain and pat dry.
Roll out the puff pastry slightly and cut it into 6 even strips along the short edge.
Combine the redcurrant jelly and a small amount of water in a bowl, heating in the microwave for 30 seconds to create a spreadable glaze, then brush onto the puff pastry strips.
Arrange the softened apple slices along the top half of each pastry strip, fold the bottom half of the pastry over the apples, and carefully roll them up into rose shapes.
Place the apple roses into the prepared muffin tin and bake for 40 minutes until the pastry is golden brown.
Allow the roses to cool in the tin for 5 minutes before removing them to a wire rack to cool completely, then finish by sprinkling with sugar.
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